161,802 views
Focaccia like the ones of the past. Easy and within everyone's reach. Soft like in mountain ovens With these doses you get four large focaccias. My baking trays are 40 × 60 cm. 1 kg of re-milled semolina or normal durum wheat semolina 600 g of 00 flour 200 g of strong flour or Manitoba 200 g of potato flakes, the ones used to make mashed potatoes, or 200 g of boiled and mashed potatoes 100 g of oil, whatever you prefer Two cubes of fresh brewer's yeast, 25 g each 2 teaspoons of sugar 1.5 l of water Four heaped teaspoons of salt Oil, coarse salt and rosemary to garnish Static or fan oven at 190° for 20/25 minutes Anyone interested in my book I sapori di Conventello House This is the link https://www.impremix.it/prodotto/i-sa...